My dinner yesterday.

especially fresh tomato sauce you've seasoned with basil and a little fennel. The zucchini give an extra peppery taste and a bit of bite to a vegetarian sauce if you haven't cooked them to death.

I should be thinking egg plant? This is the first edible zucchini I have managed. The air fryer seals it rapidly making overcooking unlikely. It is good from 7 to 13 minutes. The tomatoes do better at the longer times. My mother in law gives me massive amounts of produce, in exchange I smoke chickens for her. So much goes to waste. I am always looking for ways to make meals and snacks from produce.
Seeding? Does this help? It have been treating them like cucumbers as far as prep goes. Thanks!

Zucchini aren't particularly edible once they get over an inch and a half in diameter. They need to be eaten very young or they get fibrous and nasty and about all they're good for is to hollow out and turn into a bowl for a party salad. If she's letting her zucchini get big before she picks them, there's your problem. Under 3 inches in diameter, you can shred them and use them in recipes for zucchini breads and cakes. Over 3 inches they're good for pigs.

a winning combination!

Something I do as a side is ...
Sliced zuke and crook neck squash and onion ...sautéed a bit in butter then add diced up fresh tomatoes. Cook this for only a minute it so ...add salt pepper to taste along with a couple shots of soy sauce. Then. Sprinkle with cheese -chedder usually- and let melt before serving.
It's always a hit.

We grew both in the garden behind our house. She'd take a casserole dish (actually, shaped more like a glass or Pyrex bread loaf pan), and put down layers of sliced zucchini, sliced tomato, S&P, some parmesan, and then top it with mozzarella. Super fresh and easy casserole. I don't remember cooking times, it was baked until it was cooked through and the cheese on top was gooey and awesome.